Winter….. not my favourite season of the year but what I do like about it is that I can prepare lovely casseroles and one pot meals.

Growing up in Croatia where winters can be minus 10 degrees Celsius (soooo cold) my mum often made casseroles. I remember her making a delicious mustard casserole with onions and potato (and a protein source that shall remain nameless) and on a cold day like today I just had to recreate it in a vegan version.

This mustard tofu casserole is super easy. Preheat the oven, place a few ingredients in a pot and voila – a hot and moorish meal ready in no time.

I don’t know about you but I love breakfast any time of the day, especially if it’s a big breakfast packed with many tasty treats. This vegan big breakfast recipe will not disappoint! If you like your brekkie then read on…

This roast pumpkin spiced soup recipe is really a way to sneak tofu into our food without my husband noticing. He’s a pumpkin fan and not fond of tofu so I saw this a wonderful opportunity.

This pumpkin soup is also full of vegetable goodness, with spinach and zucchini sneaked in for good measure. I used indian biryani paste as a way to spice things up a little. I’m not a natural in the kitchen so I use spice pastes where possible. There ain’t nothin wrong with a bit of help!

The roast pumpkin gives the soup a wonderful caramel taste. I served this with quinoa chia bread with hummus and olive oil. The garnish is some paprika, pink himalayan rock salt and crushed pistachios. YUM!